Meta

A friend tweeted me last week about a recipe for Glazed Chocolate Bundt Cake and said she thought of me when she saw it. I knew it was something I had to make once I read it. Right up my alley! Thanks for thinking of me, Erin! The original recipe comes from Eating Well, but I modified it to be gluten-free. Look at this yummy goodness…

2. Whisk together all the dry ingredients, except the brown sugar; set aside.

3. Mix 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an mixer on low speed. Beat in egg and egg white. Stir in oil and agave nectar. Gradually add the dry ingredients and mixing just until combined. Pour into the bundt pan.

4. Bake in the oven for 1 to 1 1/4 hours or until toothpick inserted in the middle comes out with just a few moist crumbs.

5. Let cool on wire rack for about 15 minutes and then remove from the pan and let cool for another 1 -2 hours. I put the plate that I wanted the cake on upside down over the pan and then turned upside down to limit the chance of any breakage.

6. Stir together the ingredients for the glaze & drizzle over the cake. Add the chocolate chips and/or nuts before the glaze hardens.

7. Enjoy!

Hannah wanted to help me out with the glaze. We thought the end product looked perfect for Halloween. Kind of like a spider web! :) She is a great helper!

This looks so good, Kim – just like a bakery cake. It’s taken me all week to get here but it was worth the wait. I love pumpkin and chocolate. A great combo!!

Why did you say not to use dutch-processed cocoa in this recipe? Hershey’s Special Dark is a blend or regular and dutch processed – I ususally like the flavor of dutch processed better in my baking. It depends, though, on what I’m making.

Fabulous cake, perfect for Christmas so thank you for sharing it with me! From the side it must look like a volcano erupting delicious cream and chocolate bits as opposed to hot, pain and death causing lava, yay!